TOMATILLO
April
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about
about
Tomatillos (Physalis philadelphica or Physalis ixocarpa) originated in Mexico and are an important part of that nation’s cuisine. They belong to the same family as tomatoes, the Solanaceae, as do eggplant, peppers and potatoes. Like tomatoes, there is considerable variety within the species. Leafy husks contain their fleshy juicy fruits which become dry and papery when ripe. The fruit is usually picked green but can mature to yellow when fully mature. Tomatillos are smaller than most tomatoes, but the plants resemble tomatoes in flower and leaf form.
Tomatillos are generally bushy spreading plants that may grow to a height of 3-4ft with a similar spread. They plant is indeterminate which means that it keeps growing and bearing fruit until late in the season. It can, however, be staked and pruned to control growth.
planting
planting
Tomatillos are usually grown from seed planted in January the same as tomatoes or can be bought as seedlings from local nurseries. The plant is cold sensitive so in North Central Florida they should not be transplanted into the garden until danger of the last frost is past (usually mid-March in Alachua County). Plants should be at least 2-3ft apart.
Tomatillos grow best in well fertilized compost rich soil that receive at least 6 - 8 hours of sun each day. They also grow well in containers which are easy to move around. Tomatillos are self-infertile but are open pollinators. This means that bees carry the pollen from flower to flower but the harvest is more generous if two or more plants are together.
care
care
Like tomatoes, tomatillos need regular water, at least one inch per week and more as the plant matures. Hand watering or drip irrigation is preferred to keep water off the leaves. The plants should be staked to keep the fruit off the ground and judicious pruning will allow more air circulation to reduce the chance of disease. Mulching will help the plant retain moisture. Watering can be reduced as soon as the fruit begin to set. Container grown plants will need more frequent watering. The plants should be fed regularly with a fertilizer high in potassium and phosphorus to help the fruit set.
Tomatillos are susceptible to the same diseases as tomatoes and should be scouted regularly for insects and other diseases (see additional reading below).
harvest
harvest
Tomatillos are ready to harvest 75 to 100 days after transplanting. The husk is usually a good indicator as to when the fruit is ripe. Tomatillos should be harvested when they are firm and have a light brown husk that is mostly tightfitting. Most ripe fruit are roughly the size of a golf ball. Yellowing fruit is often past its ripeness and smaller fruit are often sweeter.
Fresh tomatillos can be stored in a paper bag in the refrigerator with the husk still intact for about a month. To keep tomatillos longer, remove the husk, wash the fruit which is often sticky and freeze or can them.
Tomatillos may be used raw in salsas, guacamoles and salads or diced and cooked in sauces, moles or stews.
Additional Reading
https://edis.ifas.ufl.edu/publication/VH021
https://gardeningsolutions.ifas.ufl.edu/plants/edibles/vegetables/tomatillos.html
Vegetable Gardening in Florida. James M. Stephens. University Press of Florida
Submitted by Dr. Colin F Burrows
Alachua County Master Gardener Volunteer
SELECTING, PREPARING AND STORING TOMATILLOS
Tomatillo are also called “tomate verde” in Mexico which means green tomato. They are the green tomato in a husk and are considered a staple in Mexican cooking. They are different than the green tomato that you fry. Tomatillos have a very tart flavor, not at all like a tomato, so do not get the two mixed up. The fruit of the tomatillo is green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They grow to maturity inside of a papery husk which may range from the pale green color of the fruit itself to a light grocery-bag brown. The husks are inedible and should be removed before use.
When purchasing tomatillos pick fruit that is bright green and firm. Be sure the husk is tan, papery and is just bursting. The fully ripened fruit turns yellow or purple, but apparently by that stage they have much less flavor. Select small unblemished fruit that completely fills their papery outside skin. The smaller tomatillos are usually sweeter than the larger, ones. The condition of the “husk” is a good indication of the freshness of the fruit. The husk should be light brown and fresh looking (not shriveled and dried). Unlike tomatoes, tomatillos should be firm and free of defects. Peel back a small part of the husk to check for blemishes.
When storing tomatillos use the following methods: If you grow your tomatillos you can pull up the entire plant and store in a cool, dark, dry area and remove the fruits as needed. Purchased tomatillos can be stored in the refrigerator for about 3 weeks. Wrap loosely in paper in a single layer or place in paper bag and keep in the coolest section of your refrigerator. They should never be stored in air-tight containers. They may also be frozen whole or sliced.
To prepare remove the husks before using tomatillos as the husks are inedible. They are quite easy to cook with because they do not need to be peeled or seeded. Their texture is firm when raw but soften when cooked. When growing your own fresh tomatillos, they are ready to harvest when the husks burst. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.
Cooking tomatillos can be very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste. Tomatillos may be used raw in salsas, guacamoles and salads or diced and cooked in sauces, moles, or stews. Cooking enhances the flavor and softens the skin, but the fruit collapses after a few minutes of cooking and becomes a soupy consistency. If you are grilling the fruit, get the grill quite hot first so that the fruit will blacken before it gets too mushy. The blackening provides a smoky flavor in whatever dish you use the tomatillo. 1 pound fresh tomatillos = 1 (11-ounce) can of tomatillos. Most recipes for tomatillos are for sauces or stews since they get mushy when cooked. They can also be chopped and used in salads. Raw – Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor. Blanching – Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe. Fire Roasting – Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor. Dry Roasting – This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally. Tomatillos fit perfectly into a heart-healthy dietary pattern. Naturally low in sodium and rich in potassium, consuming tomatillos may help to regulate blood pressure. Tomatillos also provide vitamins A and C, which both function as antioxidants against free radicals. The nutritive value in one tomatillo is: Calories: 11, Fat: 0.3g, Sodium: 0.3mg, Carbohydrates: 2g, Fiber: 0.7g, Sugars: 1.3g and Protein: 0.3g.
Here is one of my favorite recipes using tomatillos.
Alex’s Chicken & Tomatillo Enchiladas
Ingredients:
1 pound boneless, skinless chicken breast
1 teaspoon salt, divided
¼ teaspoon ground pepper
2 pounds tomatillos, husked
2 medium white onions, quartered
4 jalapeños, stemmed and seeded, if desired
6 cloves garlic, peeled
1 cup chopped fresh cilantro
8 6-inch corn tortillas, warmed
1 cup shredded Monterey Jack cheese, divided
Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving.
Directions:
Step 1: Preheat oven to 450°. Coat 2 rimmed baking sheets with cooking spray. Step 2: Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños, and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375°. Step 3: Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt: blend until smooth, about 30 seconds. Step 4: Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese. Step 5: Bake until the sauce is bubbling, and the cheese is melted, 20 to 25 minutes. Serve with desired toppings. TIP: Refrigerate sauce (Steps 1-3) for up to 1 week or freeze for up to 3 months. You can also use the extra sauce as a simmer sauce for braising meat, such as pork shoulder, for tacos.
Selecting, Preparing and Storing Tomatillos submitted by: Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.
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